Cite
MLA Citation
Yuling Ma et al.. “Influences of cooking and storage on γ-aminobutyric acid (GABA) content and distribution in mung bean and its noodle products.” Lebensmittel-Wissenschaft + Technologie =, vol. 154, 2022, p. . http://access.bl.uk/ark:/81055/vdc_100146763805.0x000053